1. Wash kuhol thoroughly and place in water with salt to release slime. Rinse.
2. In a large pot, sauté onions, garlic, and ginger in coconut oil until aromatic. Add bagoong alamang and siling labuyo then sauté for a few more minutes.
3. Add kuhol, patis, and ground black pepper then stir.
4. Add coconut cream and bring to a boil, simmer for 5 minutes.
5. Stir in sigarilyas. Bring to a boil, simmer for a few minutes and serve.